01/10/2018 Triple Espresso Brownies

Triple Espresso Brownies

Recipe Courtesy of Cindy Schumacher

Brownies:
1 fudge brownie mix (1 lb. 5.5 oz.)
½ cup water
¼ cup oil
1 egg
2 tsp. instant coffee granules
1 tsp. vanilla

Filling:
¼ cup butter or margarine, softened
½ cup firmly packed brown sugar
1 egg
2 tsp. instant coffee granules
1 tsp. vanilla
1 cup coarsely chopped walnuts
3 (4 oz.) bars sweet dark or bittersweet chocolate, coarsely chopped

Glaze:
½ cup semi-sweet chocolate chips
1 Tbsp. butter or margarine
1/8 tsp. instant coffee granules
1 to 2 tsp. milk or whipping cream

Heat oven to 350. Grease bottom only of a 9 X 13 pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350 for 30 minutes.
Remove from oven.
In a small bowl, beat ¼ cup butter and brown sugar until light and fluffy. Add 1 egg, 2 tsp coffee granules and 1 tsp vanilla; blend well.
In medium bowl, combine walnuts & chopped chocolate. Add brown sugar mixture; blend well.
Spoon and carefully spread over partially baked brownies. Bake at 350 for an additional 17 – 20 minutes or until light brown.
In a small saucepan over low heat, melt chocolate chips and 1 Tbsp. butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely.